LI Jin-long,MA Guang-shu.Effect of Different Storage Methods on the Fruit Firmness and PPO Activity of Pear[J].Northern Horticulture,2013,37(09):164-166.
不同储藏方式对梨果实硬度及PPO活性的影响
- Title:
- Effect of Different Storage Methods on the Fruit Firmness and PPO Activity of Pear
- 文章编号:
- 1001-0009(2013)09-0164-03
- Keywords:
- pear; PPO enzyme; fruit firmness
- 分类号:
- S 661.2
- 文献标志码:
- B
- 摘要:
- 以 “520”梨和“晚香”梨为试材,研究了不同贮藏条件对果实硬度和PPO酶活性的影响。结果表明:低温且外包保鲜袋的梨果实,果肉软化速度相对缓慢;与对照相比,对于外包有保鲜袋和没有保鲜袋的处理,在不同温度下,温度越低,PPO酶的活性越低,果实软化速度越慢;不同贮藏温度对梨果实的硬度和PPO酶活性的变化均具有一定程度的影响,低温与保鲜袋的结合处理可以保持梨果的硬度。
- Abstract:
- Taking ‘520’ pear and ‘Wanxiang’ pear as materials,the effect of different storage methods on the fruit firmness and PPO activity of them were studied.The results showed that compared with the control,the flesh soften speed and outsourcing bags of fresh pear fruit was relatively slow at low temperature;at different temperatures,to outsourcing bags and with no bags,the lower the temperature was,the lower the PPO enzyme activity in fruit softening was,followed with the slower speed;different storage temperatures had a certain effect on the hardness of the pear fruit and PPO activity changes,the combination treatment of low temperature with fresh bags could keep better fruit firmness.
参考文献/References:
[1]韩涛,李丽.果实和蔬菜中多酚氧化酶的作用[J].北京农学院学报,1998(2):115-124. [2]鞠志国,朱广廉,曹宗巽.莱阳花梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系[J].植物生理学报,1988(4):356-361. [3]张志良,瞿伟菁.植物生理学实验指导[M].北京:高等教育出版社,2003。
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备注/Memo
第一作者简介:李金龙(1986-),男,硕士研究生,研究实习员,现主要从事寒地果树新品种选育和丰产栽培技术等研究工作。E-mail:lijinlong537@126.com.